The warm plums and syrupy sauce are best served immediately. This is also good with fresh peaches.

Recipe by Cooking Light July 2003

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Credit: Photography: Becky-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 3 plum halves, 2 teaspoons sauce, and 1/3 cup frozen yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350º.

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  • Bring wine to a simmer in a medium saucepan over medium-high heat. Stir in apricots; cover and remove from heat. Let stand 20 minutes. Drain apricots in a colander over a bowl; reserve wine and apricots separately.

  • Combine sugar, ginger, butter, and egg yolk in a bowl. Stir in apricots and pecans. Fill each plum half with about 1 1/2 teaspoons of apricot filling. Place stuffed plums in a single layer in an 11 x 7-inch baking dish; pour reserved wine around plums. Bake at 350º for 20 minutes or until plums are tender.

  • Remove plums from dish; pour remaining liquid into a small saucepan. Bring to a boil; cook until slightly syrupy and reduced to 1/4 cup (about 5 minutes). Serve plum halves with sauce and frozen yogurt.

Nutrition Facts

227 calories; calories from fat 25%; fat 6.7g; saturated fat 2.3g; mono fat 2.9g; poly fat 1g; protein 4.8g; carbohydrates 36.6g; fiber 2.4g; cholesterol 44mg; iron 0.6mg; sodium 43mg; calcium 119mg.
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